Ingredients

8 DukesHill traditional sausages
 
100g DukesHill olives, drained
 
210g Ampersand butter, softened
 
150g Wild White Sourdough, cut into cubes
 
80g Lord London cheese, grated
 
1 red onion, finely chopped
3 cloves garlic, finely chopped
2 sprigs rosemary
2 sprigs thyme
100ml red wine
1 tbsp tomato purée
100g sundried tomatoes, halved, reserving the oil
300ml chicken stock
1 tbsp red wine vinegar
1 tsp muscovado sugar
200ml double cream
2 cloves garlic, grated
2 spring onions, finely chopped
Small handful of parsley, finely chopped
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Marry me sausage with garlic bread topping

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A rich, comforting one-pan dish of DukesHill sausages gently simmered in a creamy, wine-infused tomato sauce with olives, sundried tomatoes and herbs, then finished with a golden, cheesy garlic bread topping. Perfect for sharing straight from the pan, this is an indulgent, crowd-pleasing bake with minimal fuss and maximum flavour.
Servings 4
Prep Time 20 minutes
Cook Time 35 minutes

Directions

  1. Step 1 Preheat the oven to 220c.

  1. Step 2 Warm the sundried tomato oil in a large pan over a medium heat and brown the sausages on all sides, then lift them out and set aside. In the same pan, cook down the onion until soft, then add the finely chopped garlic along with the rosemary and thyme. Pour in the red wine and let it reduce until syrupy. Add the tomato purée and cook it out for a minute before stirring it through the onions.

  1. Step 3 Tip in the DukesHill olives and sundried tomatoes, then pour in the chicken stock. Add the red wine vinegar and muscovado sugar, stirring to dissolve. Return the sausages to the pan, place the lid on and simmer gently until the sausages are cooked through. Pour in the double cream and stir to create a rich, sauce

  1. Step 4 To make the topping, mix the softened butter with the grated garlic, finely chopped spring onions and parsley, seasoning lightly. Toss the sourdough cubes in the garlic butter until well coated.

  1. Step 5 Scatter the garlic bread cubes over the sausages, then add the grated Lord London cheese across the top. Transfer the pan, uncovered to the oven and bake for about 8 minutes until the topping is golden, crisp and bubbling. Serve straight from the pan while the garlic bread is hot and the sauce is creamy.